| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood, Meats |
|
Appetizers, Cheese, Fish |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Crabmeat – flaked |
| 5 |
tb |
Butter |
| 3 |
tb |
Onion – chopped |
| 3 |
tb |
Flour |
| 1 |
c |
Milk |
| 1/8 |
ts |
Salt |
|
pn |
Cayenne pepper |
| 2 |
tb |
Parmesan cheese – grated |
| 2 |
tb |
Bread crumbs – dried |
| 1 |
tb |
Parsley – chopped |
| 24 |
md |
Mushrooms – stems removed |
| 2 |
tb |
Dry sherry |
| 6 |
tb |
Gruyere cheese – grated |
INSTRUCTIONS
Preheat oven to 350 degrees.
Carefully pick over the crabmeat to remove any cartilage and shell
fragments. Melt 3 tablespoons of the butter in a saute pan. Add the onions
and saute over medium heat until translucent, about 3 minutes. Add the
floour and cook an additional 3 minutes. Then add the milk and cook 5 to 6
minutes more, stirring, until thick and creamy. Do not let the mixture
scorrch. Remove from heat. Add the crabmeat, salt cayenne pepper, and
Parmesan cheese to the pan and combine well. Stir in the bread crumbs and
parsley. At this point the mixture should be as thick as a stuffing. Allow
it to cool to room temperature. Heat the remaining 2 tablespoons of of
butter in another saute pan, and saute the mushroom caps until tender,
about 3 minutes. While the pan is still hot, pour in the sherry and
carefully light it with a match. Drain the caps and allow them to cool.
Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them
with the Gruyere cheese. Place caps on a greased baking sheet and bake at
350 degrees for 10 minutes, until bubbling. Serve hot. Serves 4 as an
appetizer, and more as an hors d'oeuvre.
Recipe By : The Red Lion Inn Cookbook
Posted on rec.food.recipes by DI2@delphi.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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